Our son observed that this recipe is about the Antarctica served on a plate..
The pomegranates are the bears..
The soup is warm and cosy in such a setting..
ENJOY!
Let’s start..
INGREDIENTS
- 4 ORGANIC PUMPKINS (2 SMALL & 2 MEDIUM SIZED)
- 2 MEDIUM SIZED POTATOES
- OLIVE OIL (GREEK)
- 1 LARGE ONION (CHOPPED)
- 2 GARLIC CLOVES
- A HANDFUL OF CORIANDER LEAVES
- POMEGRANATE SEEDS
- SALT & PEPPER
- GINGER POWDER
- BUKOVO (CHILLY FLAKES)
- 1 CHICKEN CUBE/STOCK (KNORR OR AN ORGANIC ONE)
- WATER FOR THE STOCK
- GREEK FETA CHEESE
PREPARATION
- Peel the pumpkins (and remove the seeds) and peel the potatoes
- Cut them in smaller pieces (not too small)
- Prepare the casserole, by adding some olive oil and heat the pan
- Add the chopped onion & crushed garlic and cook for five minutes or until softened
- Add the pumpkins & potatoes & stir well for five minutes whilst adding the salt, pepper, bukovo & ginger powder
- Add the water and the chicken cube (and make sure the ingedients in the casserole are covered by the water)
- Boil and cook until everything has softened
- Add the coriander leaves
- Use the electric mixer to smash everything and make it look nice, soft & creamy (the more water you have added in the previous steps, the more watery the soup may become)
- Taste to allow for more salt & pepper if required
- Cook for another 5-10 minutes
- Soup is ready to enjoy
- Serve in your favourite bowls and add the feta cheese & the pomegranates
My 7LR 